Cherries are in abundance now, sweet, juicy and plump. I made this Black Forest Gateau today and we had a slice with a cup of hazelnut flavoured coffee, which I must say was a perfect combination.
This chocolate sponge is one of the fastest to make and one of the softest, squidgiest sponges I have come across. Absolutely delicious!
Black Forest Gateau.
(I have used three 18 cm round cake tins)
For the sponge
- 70g cocoa powder
- 1tsp bicarbonate of soda
- 4 medium eggs
- 370g light soft Muscovado sugar
- 180ml oil (sunflower or groundnut)
- 50g plain yoghurt
- 200g self raising flour
- 1tbs white wine vinegar
- 180ml boiling water
- 1tsp vanilla essence
Whisk the cocoa powder with hot water into a smooth paste and set it aside. Preheat the oven to 160˙C and butter three 18cm baking tins.
In a food processor with the whisk attachment, whisk together the eggs and sugar for a couple of minutes until fluffy. Stir in the flour, bicarbonate of soda, oil, yoghurt, vinegar and the cocoa paste. Mix well. Add 1 tsp of the vanilla essence.
Pour the mixture into the baking tins, making sure the mix is evenly distributed.
Place in the oven and bake for 25/30 minutes. Let it cool.
For the filling.
- fresh cherries
- 300ml double cream
- 2tbs plain natural yoghurt
- a jar of kirsch cherries or cherries soaked in syrup. alternatively you could use a cherry jam, warmed and spread on each layer
- Amaretto liqueur (optional)
- chocolate (about 100g)
Whisk the double cream with natural yoghurt to soft peaks.
Soak each layer of the cake with some syrup from cherries and a little bit of Amaretto liqueur (optional), or alternatively spread a warm cherry jam. Spread the cream and place some of the halved cherries onto each layer. Melt the chocolate in a bowl over the pan of simmering water or on a defrost setting in a microwave. Spread the melted chocolate on the top layer and decorate with fresh cherries and grated chocolate.
Grab a big spoon and go crazy!